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thread is making me hungry.

I like both real and store bought mayo...too much. Which is why I only allow myself to buy the smallest jar of the light mayo I can find a week because if there is more there I will find a use for it. Especially after I moved to Europe and embraced the whole mayo with fries thing.

Quote:

Originally Posted by Vendzilla (Post 14340202)

Mayo is the last name of my G/f, I eat it all the time

LOL thats funny :)

oh and Aftershock...have you ever spent anytime on Recipezaar? I hang out there in the cooking community...I feel you would be at home :)

I hate mayo. Like hate hate hate it, and it's ruined a lot of meals for me.

I have noticed it's used much greater in the U.S as opposed to Canada.

Quote:

Originally Posted by After Shock Media (Post 14342177)

Base recipe: Changeable by adding herbs, small amounts of speciality oils like chili etc.

1 egg yolk
1/2 teaspoon salt (no kosher this time)
1/2 teaspoon sugar
1/2 teaspoon dry mustard
2 teaspoons fresh lemon juice or 3 teaspoon lime
1 tablespoon white wine vinegar (swappable for others at 5% acidity)
1 cup oil, neutral oil such as safflower or canola. (avoid olive)

Dump egg and dry ingredients into food processor or blender (call it insurance on emulsion) and pulse a few times until a little lighter in color. Add vinegar and lemon juice, pulse once or twice more. Then turn on and stream in oil.

Now the WTF part. Cover it and leave it at room temp for an hour or two. Do not worry it is high in acid so it will not spoil. Oh if you have egg worries (raw) you can get a pasteurized one though risk is damn low.

Place in a jar (small mason works) store in fridge for a week or so. Discard after say 10 days if you do not use it.

You can always hit it with hot sauce, herbs like tarragon work well, etc. Just a base like I said. If you really want to hand whip or do not own a blender or food processor then assembly is a tad different.

BTW it is shit loads cheaper than store bought.

Yep that's how I make mine except I use dijon mustard instead of dry. It is way better than the crap in a jar. It's really good topped on scallops and then bake them.

Quote:

Originally Posted by After Shock Media (Post 14342177)

heck yes! i shall be making this in the next few days :o)

thank you!!!!!!!!!!!

different use of mayo in this country... we put it on fries and that tastes very good!

since it is SOOO fucking fatty, I try to stay away! :) But I love it on bread and stuff...

Quote:

Originally Posted by nico-t (Post 14343307)

different use of mayo in this country... we put it on fries and that tastes very good!

same here :)

I love Mayo, hate Ketchup

I am more of a mayo lover. Used it almost on breakfast meals. w/ bread, salad, and fries! :winkwink: